How to Book Tim Raue, Berlin (2026)
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The wasabi langoustine has anchored Tim Raue's menu for years, the dish the room is known for. Tim Raue cooks Cantonese, Thai and Japanese influences on Rudi-Dutschke-Straße, by Checkpoint Charlie. Two Michelin stars. The Kolibri and Koi menus run €268. Booking goes fast.
Tim Raue's two-star Asian tasting by Checkpoint Charlie, €268. Book weeks out to impress a client.
Tim Raue is one of Berlin's most-wanted tables, and it books like it. There is a direct calendar and an app route. Either way, you want weeks, not days.
How Hard Is Tim Raue to Book?
Hard. Two stars, a famous name and a central room mean Friday and Saturday close fastest. Three to four weeks is the realistic lead for a weekend, two for a weekday.
Lunch and the new early seating are the openings. The Early Kolibri menu, a five-course at €212 from 5pm on Fridays and Saturdays since May 2026, is the easier weekend slot most people miss.
The Platform and the Booking
Tim Raue books through its own site at tim-raue.com and on OpenTable and TheFork, with a direct line on 030 25937930. A card hold is standard. The calendar runs on a rolling window, so check weeks ahead and again before your date.
For a fixed client date you cannot move, a hotel concierge can place you when the public calendar is full; see the concierge route to hard tables. Otherwise the cancellation-refresh tactic frees seats in the final days.
What You Are Actually Booking
Tim Raue cooks his own line of Asian-influenced food: Cantonese, Thai and Japanese technique with no bread and, by tradition, no European dessert spine. The wasabi langoustine and the Peking duck, served as Duck Marie-Anne, are the signatures. The cooking is sharp and the pacing is brisk.
The Kolibri x Berlin and Koi menus run seven courses at €268 a person; the Early Kolibri is five courses at €212 on weekend evenings from 5pm. Tim Raue holds two Michelin stars and has long sat among the World's 50 Best. The room is on Rudi-Dutschke-Straße by Checkpoint Charlie. For scores and the full read, see our Tim Raue verdict, and the Berlin dining guide maps the field. It is one of the city's strongest rooms for impressing clients and for a proposal.
Don't bother booking Tim Raue if
You want a long, low-key dinner with a classic dessert finish. The menus are fixed, the pacing is brisk, and there is no European pastry course. A table that wants to linger over choice should book Horváth instead.
Frequently Asked Questions
How hard is it to book Tim Raue?
Hard. Two Michelin stars, a famous chef and a central room mean Friday and Saturday close first, so a weekend table wants three to four weeks of notice and a weekday around two. Lunch and the new Early Kolibri seating are the easier openings. For the hardest tables anywhere, see our guide to impossible restaurant reservations.
What platform does Tim Raue use for reservations?
Tim Raue books through its own site at tim-raue.com and on OpenTable and TheFork, with a direct line on 030 25937930. A card hold is standard and the calendar runs on a rolling window. For a tight client date, a concierge can place you when the public calendar is full. For how the apps compare, read our OpenTable versus Resy explainer.
How far in advance can you book Tim Raue?
Three to four weeks for a Friday or Saturday dinner, around two for a weekday. The release is rolling rather than a single drop, so set a reminder and book when your date appears. The Early Kolibri seating at 5pm on weekends, and weekday lunch, open more easily than prime evening slots.
How much does Tim Raue cost?
The Kolibri x Berlin and Koi menus run seven courses at €268 a person, before wine and service. The Early Kolibri is a five-course at €212 on Friday and Saturday evenings from 5pm. The wasabi langoustine and the Peking duck are the dishes to anchor on. For deposits and cancellation terms, read our explainer on restaurant deposits and no-show fees.
Is Tim Raue good for impressing clients?
Yes, it is one of Berlin's strongest client rooms. The two-star kitchen and the recognised name carry the table, the fixed menus remove the ordering negotiation, and the central location by Checkpoint Charlie is easy for visitors. Book three to four weeks out and request a quieter table. See more options in our impress clients guide.